1 pkg. of our lemon chiffon cake mix
1 1/2 c. raspberry sherbet
1 1/2 c. orange sherbet
1 1/2 c. lime sherbet

Heat oven to 350 degrees. Prepare cake mix as directed on package except, pour half the batter into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch spreading batter to corners. Pour remainder batter into ungreased loaf pan, 9 x 5 x 3 inches.

Bake jelly roll pan 20-25 minutes loaf pan 45-50 minutes or until top springs back when touched lightly with finger.

Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Trim off stiff edges if necessary. Roll cake and towel from narrow end; cool towel - wrapped cake on wire rack. Invert loaf pan to cool. (Use loaf cake as desired.)

Unroll cake; remove towel. Beginning at narrow end spread raspberry sherbet on 1/3 of cake, orange sherbet on next 1/3 of cake and lime sherbet on remaining cake. Roll up carefully. Place seam side down on pierce of aluminum foil, 18 x 12 inches. Wrap securely in foil; freeze until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4 inch slices. 12 servings.